How to Make Coconut Milk
Creamy, handmade coconut milk can be created in 10 minutes with only two ingredients! Allow me to demonstrate. Preparation time: 10 minutes Time allotted: 10 minutes Servings: 6 (half-cup portions). Course Beverage CuisineGluten-Free, Vegan, Freezer-Friendly Ingredients a period of one month Is it going to last? 5 Days are allotted.
- 1 date or 1 Tbsp (15 ml) maple syrup for sweetness
- Optional:1/2 teaspoon vanilla extract
- Optional:2 Tbsp (10 g) cocoa or cacao powder for chocolate “milk” or 1/4 cup fresh berries for berry “milk”
- 3-4 cups (720-960 ml) water (use less water for thicker, creamier milk!)
- Pinch salt
- Optional:1 date or 1 Tbsp (15 ml) maple syrup for sweetness
- In a high-speed blender, combine the coconut, 3 cups (720 mL) water, salt, and any extra ingredients (if desired). Cover the top of the container with a cloth to prevent it from spilling out. Blend for approximately 2 minutes, or until the mixture appears to be well incorporated. A tiny sample should be scooped out with a spoon to assess the flavor and sweetness. As required, adjust the seasoning with more dates, salt, or vanilla. If the sauce is too thick, add the remaining 1 cup (240 mL) water. Using a big mixing bowl or pitcher, pour the mixture into the container and cover with anut milk bag, a very thin cloth, or a clean T-shirt. In my opinion, a single strain, either through a very thin cloth or a nut milk bag, is preferable than a double strain. You may use the pulp to make baked items or to include it into porridge, smoothies, or energy bites. Transfer to a jar with a tight-fitting lid and place in the refrigerator. It will keep for up to 5 days in the refrigerator (sometimes more). Enjoy it cold or hot, but be sure to shake it well before using it in the refrigerator (since there are no preservatives!). Smoothies, granola, golden milk, formatcha lattes, and baked products are all possible uses for this ingredient.
In a high-speed blender, combine the coconut, 3 cups (720 mL) water, salt, and any other optional ingredients. Cover the top of the container with a cloth to prevent it from leaking. Blend for approximately 2 minutes, or until the mixture appears to be thoroughly incorporated; A tiny sample should be scooped out with a spoon to check the flavor and sweetness. If necessary, adjust the seasoning with additional dates, salt, or vanilla. If the mixture becomes too thick, add the remaining 1 cup (240 mL) water.
In my opinion, a single strain, either through a very thin towel or a nut milk bag, is preferable than two or three strains.
Refrigerate after transferring to an airtight container.
Whether served cold or hot, it’s best to mix it up before serving because there are no preservatives in this recipe.
The finder of misplaced items, the solution to all of your inquiries, the voyage that will bring your search to a close. It’s coconut milk created from scratch, you guys! As we learn the ins and outs of how to manufacture coconut milk at home (in four different methods), we’re going to get up up and personal with these tropical critters. People. Let’s get a little coconutty! There are four different methods for making homemade coconut milk:
- It can be made from a fresh coconut, dried or shredded coconut, coconut butter, or canned coconut cream.
To prepare all four of these dishes, you’ll need the following basic equipment and ingredients:
- The use of a high-powered blender (we do provide various food processor substitutes!). Fresh coconut milk is strained through a nut milk bag. If you’re using coconut milk for a sweet application, you’ll need to add a sweetener (optional). A sharp kitchen knife, hammer, and patience are also required if you are working with a fresh coconut.
From A Fresh Coconut
First and foremost, how does one go about making coconut milk from a fresh coconut? Although this method appears straightforward, it needs skill and dexterity. Steps: Crack open the coconut and remove its meat before blending it with water to make a coconut milk substitute. It appears to be straightforward, doesn’t it? Mature coconuts are essential for this dish; you’ll want to look for a brown, fuzzy coconut rather than a young Thai coconut. Young coconuts have just a little amount of coconut meat and only a small amount of sweet and tasty coconut water.
- Tidbit: For more assurance, when selecting a coconut to purchase, lightly shake the coconut near your ear.you should hear water swirling about.
- The quantity of water contained within coconuts reduces as they age!
- Also, because coconuts are imported (at least in the Pacific Northwest) from a faraway continent and are not a mainstay in the kitchen, I would recommend obtaining 2-3 coconuts from the grocery store instead.
- Unfortunately, this may not be the case everywhere, but just wanted to give you a heads-up!
- Fresh coconut milk may be made in the following proportions: half of a fresh coconut and two cups of water.
- This is when a hammer will come in handy!
- Begin by tapping your hammer along the equator of the coconut, twisting it as necessary.
You don’t want to pierce the coconut with your finger!
Understanding how firmly you’ll need to tap, tap, tap the coco to open it takes practice and a lot of practice.
(I lived in Hawaii for ten years and husked over 3,000 coconuts during that time, my darlings!
Otherwise, you’ll have to practice opening one up again since the meat should be white and firm (no pink, no brown, no rotten patches) before you can proceed.
When I was doing this for a living, this device called ‘The Coconut Tool’ was my best friend.
However, for the typical home cook, how in the world do you extract the coconut meat out of the coconut shell?
The most effective approach I’ve found is to make little triangle slices in the coconut meat and pull off small bits, as seen in the illustration above.
We propose that you create the cuts with a knife first, and then try to pry with a spoon!
You can remove it with a vegetable peeler, but it’s only for cosmetic reasons; we don’t bother with it because we’re about to start making coconut milk!
Although coconuts come in a variety of sizes, my general rule of thumb is one entire coconut blended with four cups of water in a high-speed blender to produce coconut milk from a freshly harvested coconut!
From Shredded Coconut
We’ll start with how to manufacture coconut milk from dried coconut, then go on to other topics. Because shredded coconut is already in an useable state, this procedure is quite straightforward. Simply combine the desiccated coconut, water, and a bit of salt in a blender or food processor and pulse on high for 45-60 seconds until smooth. The nut milk bag isn’t required, but we prefer to use one to eliminate any fibrous texture from the finished product. The following is the proportion for making coconut milk from shredded coconut: 1 cup desiccated coconut to 2 cups water.
If you have a high-powered blender, this will be much easier, but if you don’t have one, you may still participate in the game!
Unfortunately, many brands have a lot of those difficult-to-pronounce phrases in their ingredients.
From Coconut Butter
Oh, yes, it’s genuine, and it’s delectably good! In our opinion, the coconut milk recipe that incorporates coconut butter is the silkiest and most flavor-packed of all. All you need is coconut butter and water to make this dish! ** When it comes to creating homemade coconut milk, this is our preferred way! We prepare a large quantity of handmade coconut butter, which we use to make coconut milk for the following several months. It is really creamy, very easy to make, and contains no gums, additives, or strange substances.
It is possible to make homemade coconut milk using coconut butter in a blender or a food processor!
However, this is completely optional!
From Canned Coconut Cream
We weren’t planning on include this option at first, but we remembered instances when we were making supper and were in a hurry, and we only had coconut cream on hand, not coconut milk or coconut milk substitute. What should I do? Who do you turn to for help?! Is it possible to convert coconut cream into coconut milk? Yes, it is possible. And that is exactly what we will do! Never worry, the solution is right around the corner! There is no need to strain this version through a nut milk bag because you can create it in your blender or food processor!
Our excitement at the growing interest in homemade alternative milks is well-founded.
Try all four methods and report back on which approach you and your family find to be the most delicious3. Before you go, have a look at these frequently asked questions about homemade coconut milk!
Coconut Milk FAQs:
- What is the shelf life of homemade coconut milk? This will last 3-6 days in the refrigerator if stored in a well sealed container. Coconut milk produced from a fresh coconut can keep for three days in the refrigerator. Is it possible to manufacture coconut milk from coconut oil? No, we haven’t come across anything like that
- Is coconut milk a ketogenic food? Yes, it is possible to produce homemade light coconut milk. Yes. Increase the water-to-coconut ratio
- For the following recipes, we recommend starting with 1 extra cup of water and tasting along the way. What is the secret to keeping coconut milk from separating? Because homemade coconut milk does not contain any gums, stabilizers, or fillers, it will separate when stored in the refrigerator. Simply shake the bottle and use! Some coconut milks have a very thick cream on top that will not dissipate even after shaking
- To avoid this, place the contents of the can into a blender for 30 seconds before consuming. What is the best way to prepare coconut milk without utilizing a blender? You can produce coconut milk in a food processor from shredded/desiccated coconut or coconut butter (not suggested for a fresh coconut)
- Can you use this coconut milk in a curry recipe? Yes. Homemade coconut milk is a great addition to any curry dish
- But, is homemade coconut milk high in fat? Yes. Increase the quantity of water used when using low-fat coconut milk alternatives. What is the best way to keep homemade coconut milk? Refrigerate after storing in a tightly sealed jar or container. We recommend using a wide-mouthed jar or container in case the coconut cream freezes and you need to extract it and mix it again (particularly if you’re using coconut butter or a fresh coconut!). What’s the difference between homemade coconut milk and canned coconut milk? Canned coconut milk has chemicals such as stabilizers and preservatives to help it last longer on the shelf, but homemade coconut milk recipes contain solely whole ingredients. Is coconut cream and coconut milk the same thing? Not at all, because coconut milk has a larger percentage of water than coconut cream. Once chilled, coconut cream contains concentrated lipids and proteins
- The coconut cream is the white, solidified substance that forms inside canned coconut milk when refrigerated.
Consider this to be an encyclopedia of information on how to create coconut milk from scratch. We’ll teach you how to produce homemade coconut milk in four distinct ways: from shredded coconut, coconut butter, fresh coconut, and coconut cream, among other things.
- 1/2 mature adult coconut
- 2 cups water
- Sprinkle of salt
- 1/3 cupcoconut butter OR 1 cup shredded coconut OR 1 container coconut cream OR 1/2 mature adult coconut
- Place the coconut, water, and salt in a blender or food processor and pulse until smooth. 45-60 seconds of blending time
- Using a nut milk bag, strain the mixture. Refrigerate after storing in a tightly sealed container. take pleasure in as much as you require
A food processor may be used for the following methods: making coconut butter; shredding coconut; and making coconut cream. When working with fresh coconut, it is not advisable to use a food processor. In this procedure, there is no need to drain the coconut cream. ** Homemade coconut milk will keep for 3-5 days in the refrigerator. If you freeze it straight away, you can keep it frozen for up to a month! Before using, allow the product to defrost completely. Coconut milk, how to create coconut milk are some of the keywords to keep in mind.
Homemade Coconut Milk Recipe
My coconut products have been a staple in my kitchen for many years, and you can now get anything from coconut cream to coconut flour in the baking section of your local grocery store. In addition to pasteurized cow’s milk, rice, almond, soy, and other plant-based milks are all excellent alternatives, and you can get coconut milk in most grocery shops as an option. Unfortunately, canned coconut milk purchased from a shop is frequently contaminated with BPA in the can liner. New refrigerated carton variants are somewhat better, although they are more costly and may include more sweets or preservatives than older versions.
Making coconut milk at home is really simple and economical, which is a blessing!
We use it in smoothies, curries, ice cream, and even just to sip on its own as a refreshing beverage.
How to Make Coconut Milk From Scratch
A variety of health advantages are provided by coconut oil, which is one of the reasons it has become so popular. Coconut oil is rich with medium-chain fatty acids and lauric acid, which provide a variety of health benefits. My children can’t get enough of it, and I like that it is packed with heart-healthy fats that are particularly beneficial to growing bodies. In addition to being simple and inexpensive, coconut milk may be made with only a few components, one of which is self-stabilizing.
Another advantage of this dish is that it requires less preparation and cleanup.
In a pinch, a towel or a piece of cheesecloth can suffice. When I’m through, I’m going to experiment with other methods to use the coconut pulp. In the comments, please share your favorite ways to utilize it that you’ve discovered!
Coconut Milk Recipes to Try
Coconut milk is a fantastic addition to vegan, dairy-free, and paleo diets. To use with your freshly crafted masterpiece, here are some recipes to try out.
- The following recipes include: Tom Kha Gai (Thai Coconut Soup)
- Coconut Curry Chicken (Quick Instant Pot Recipe)
- Coconut Milk Irish Cream
- Strawberry Coconut Milk Ice Cream
- Coconut Mango Popsicles (With Probiotics)
- 10 Other Ways to Use Coconut Milk
- 10 Other Ways to Cook with Coconut Milk.
Make coconut milk on a budget by following this simple recipe:
Homemade Coconut Milk Recipe
- Homemade coconut milk created from shredded coconut, which is a nutritious and affordable milk substitute
- Preparation time: 5 minutes Cooking Time: 5 minutes Time allotted: 10 minutes CourseDrinks Paleo, Superfood, and Vegan Cuisine Servings4-6Calories586kcal
- Bring the water to a boil, but do not let it boil over. Blend the grated coconut in a blender or Vitamix with the heated water until smooth. If you can’t fit all of the water in at once, you may do it in batches. Follow the steps outlined below. Blend on high for several minutes, or until the mixture becomes thick and creamy. Fill a mesh sieve halfway with coconut solids to remove the majority of them
- Squeeze the strained liquid through a towel or several layers of cheesecloth to remove any leftover coconut chunks before serving. If you have to divide the water into batches, put all of the coconut that you had squeezed out back in the blender with the remaining water and blend until smooth
- Otherwise, repeat the process. The greatest flavor and texture may be obtained by drinking immediately or storing in the refrigerator for up to 3-4 days after preparing. If you store the coconut milk in the refrigerator, the “cream” will separate to the top because there are no preservatives or fillers added to the recipe. Before usage, just shake or swirl the container.
After all of the coconut has been filtered out, experiment with other flavor combinations!
- Vanilla coconut milk contains 12 tsp vanilla extract
- Strawberry coconut milk contains 12 cup pureed fresh or frozen strawberries
- Chocolate coconut milk has 2 tsp chocolate powder plus 12 tsp vanilla extract
- Vanilla coconut milk contains no sugar.
Serving:1cup Calories:586kcal Carbohydrates:21g Protein:6g Fat:57g 51 g of saturated fat Sodium:45mg Potassium:482mg Fiber:14g Sugar:7g 1 milligram of vitamin C Calcium:30mg Iron:3mg Have you ever attempted to make coconut milk? Are you planning to give it a go sometime? Please provide your best advice in the comments section!
Founder of Wellness Mama and Wellnesse, Katie Wells, CTNC, MCHC has a background in research, journalism, and nutrition. She is also a certified health coach. As a wife and mother of six children, she resorted to study and took matters of health into her own hands in order to discover answers to her health issues. Health and wellness website WellnessMama.com is the product of hundreds of hours of study by the Wellness Mama team, and all entries are medically evaluated and validated by the Wellness Mama research team before being published.
We independently choose these items, and if you make a purchase after clicking on one of our links, we may receive a commission. Coconut milk is a staple in my kitchen, and I use it frequently and lavishly. Its taste delivers a punch and may be used to enhance a wide range of foods, from soups and stews to curries and baked products, among other things. Additionally, I enjoy incorporating it into smoothies or simply sipping it on its own with a pinch of cinnamon. I was forced to buy it in a can until lately, which was a bummer.
- It’s really simple!
- While I enjoy using coconut milk in my cooking, I am not always thrilled with the ingredients that I discover when I read the back of the can labels on the products.
- Straight coconut milk is really tough to come by, so I generally just go with the can that has the fewest number of additives and preservatives.
- Suddenly, I understand precisely what is happening into my coconut milk.
What’s a Nut Milk Bag and Can I Use Something Else If I Don’t Have One?
Nut milk bags make straining the milk a breeze, and you can get them at a variety of natural food stores or online at Amazon.
However, if you don’t have access to one, a fine-mesh strainer lined with cheesecloth may be used as a simple and efficient substitute. Use a clean tea towel instead if you have one; anything thin with a loose weave, such as linen, is best for this.
What’s the Best Way to Store Fresh Coconut Milk?
Using an airtight container of your choosing, such as a big mason jar or swing top jar, keep your fresh coconut milk in the refrigerator.
How Long Does Fresh Coconut Milk Last?
The freshest coconut milk may be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months. Upon cooling (or thawing after freezing), it will split; nonetheless, this is natural for a variety of reasons. Allow for little shaking before using to ensure proper operation. Do you need more coconut-related inspiration? The following are some ideas on how you may utilize your completed product to spice up your culinary routine!
How Do I Use Homemade Coconut Milk?
There are so many different ways to utilize coconut milk in the kitchen that I like! Most of the time, I use it as a dairy alternative in place of ordinary milk. You could find me dipping the corner of a brownie into a glass of this stuff, or simply sipping it straight up from the bottle. Its applications, on the other hand, are numerous and diverse. You may use it to spice curries and other Asian dishes, as well as to flavor a pot of rice. It may be added to a smoothie to make it rich and thick, or it can be substituted for milk while baking.
More Ideas for Using Coconut Milk:
Let’s get started on creating our coconut milk now that we’ve had some inspiration! Simple instructions on how to make coconut milk at home with only two ingredients are provided.
- 1-pound box unsweetened shredded coconut
- 4-cupshot (near boiling) water
- 1 teaspoon salt
- Preparation tools: measuring cup, blender, nut milk bag (see Recipe Note), medium bowl, Mason jars (for storing)
- Blend the coconut milk and boiling water together in a blender until smooth. Place the coconut in a blender and mix until smooth. Although there appears to be a large amount of coconut, it is only enough to complete the task at hand. Pour the water over the coconut and set the mixture aside for a while. Wait a few minutes for the coconut and hot water to rest in the blender, allowing for the coconut to soften, before moving on to the following step: Blend the mixture. Blend on high for 1 to 2 minutes, or until the coconut is completely puréed and the mixture appears milky. There will still be particles of coconut in the finished product. Fill a nut milk bag halfway with the mixture. Open the nut bag and place the contents within a medium-sized mixing basin. Pour the coconut mixture from the blender into the nut milk bag, and squeeze out the coconut milk using a rubber band. Close the nut milk bag with a rubber band. Take the bag with both hands and squeeze the air out over the bowl to release the pressure. The completed milk should be able to pass through the bag without difficulty. Repeat this process until you have squeezed and wrung out as much milk from your bag as you possibly can. The leftover coconut pulp in the nut bag may be discarded or composted
- If you have a dehydrator, the pulp can be dried and used as coconut flour
- And the coconut milk can be stored in a bottle. Transfer the coconut milk to a storage container of your choosing, such as big mason jars, swing top jars, or any airtight container, and set aside. This milk can be consumed immediately
Nut milk bags: You can get nut milk bags at a variety of natural food stores or online at Amazon. The following are instructions for storing and utilizing homemade coconut milk: Keeping it in an airtight container in the refrigerator for up to 4 days or freezing it for up to 3 months will keep it fresh. Following refrigeration (or thawing following freezing), it is common for your coconut milk to separate; do not be concerned about this! Simple shaking should be sufficient to make the product operational.
Gina Eykemans is a Dutch actress and singer.
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How to Make Coconut Milk
Making coconut milk from dried coconut is a simple process that everyone can accomplish! All you need is dried coconut, water, a blender, a strainer, and a piece of cheesecloth to make this delicious treat! The following is from Erica Kastner of Buttered Side Up. If you can just purchase coconut milk in a can, why on earth would you bother going through all of the trouble of creating your own? There are a variety of factors that may influence your decision to do it on your own. Here are a few examples:
- The ingredients in many commercial coconut milk products contain additives that some individuals prefer (or require) to avoid. Make your own coconut milk if you want to be in complete control of what goes into it. It’s also more economical. In the United States, a can of ordinary coconut milk costs between $1.50 to $2.00 (or more!). I can create ORGANIC coconut milk for approximately $0.70 per can
- It’s good to be able to whip up a batch of coconut milk when you run out of canned coconut milk and want to save your recipe
- It’s a fun new cooking challenge to try out
Today, I’m going to show you how to make your own coconut milk in two different methods. They each have their own set of benefits, which I’ll go into in more detail later. Let’s start with the most straightforward (and least expensive) method of making coconut milk: using dried coconut. The ingredients for this recipe are as simple as water and desiccated (dried) coconut! Make certain that the dried coconut you purchase is unsweetened before using it. Those ordinary sweet packages aren’t going to cut it at this establishment.
- Chipped coconut is one of my favorite ingredients since it’s great for topping curries, stir-fries, salads, and other dishes, and it’s also a great snack for kids.
- Place the coconut in a blender and pour on top of it some very warm water.
- You definitely don’t want the water to be boiling while you’re cleaning.
- All you want is for it to be extremely, extremely warm or somewhat hot.
- Apply pressure to the lid of the blender with a kitchen towel to avoid any leaks or burns.
- Pour the mixture through a fine mesh sieve lined with cheesecloth to remove any lumps.
- If the water you used was really hot, proceed with caution!
If you want, you might also use a special nut milk bag designed specifically for this purpose.
I figure that I’ve already gotten a lot of value out of the meat, so I just throw it away or compost it instead.
The second way is unquestionably more time-consuming, but oh, is it ever entertaining!
Getting to the meat of a fresh coconut is the most difficult element of creating coconut milk with it.
This can be accomplished using a corkscrew, screwdriver, or other similar tool.
Keep it in position over an eye and slowly hit it with a hammer until it punctures the meat.
But that’s all right!
I don’t drink the water from a ripe coconut since it tastes bad to me, so I just throw it out.
I’ve discovered that using a hammer to crack open a fresh coconut is the quickest and most effective method.
Also, I recommend holding the coconut in your hand rather than whacking it against the counter while it’s sitting there.
Please keep in mind that the power of the blows will be absorbed by your hand; thus, you may wish to use gloves or wrap the coconut in a dish towel to protect yourself.
Also bear in mind that whacking the coconut towards the equator will result in the finest cracking.
Then, using your hands, carefully separate the two halves.
When you crack the coconut in half, the flesh may come out if you’re lucky enough to get all of it.
This makes it much easier to remove the meat from the shell once it has been cooked.
If you’re having trouble getting the meat out, keep tapping on the coconut.
You might also do this in the open air.
Alternatively, you may need to use a paring knife to pull the meat away from the outside of the shell.
That was a lot of work!
There is no need to remove the brown “skin” that is seen on the back of the coconut meat before cooking it.
The whiter coconut milk is the result of this method, however it is more labor than it is worth in my view.
Blend for 3 minutes on high speed.
Pour the pureed coconut meat through a fine mesh sieve lined with cheesecloth, just as you did previously.
You’ll be shocked at how much you can extract from a can of coconut puree!
When I use a fresh coconut, I generally get around 1 1/2 to 2 cups of coconut milk, which is approximately the same quantity as what I get from a can of coconut.
However, I believe that every coconut enthusiast should give it a try at least once.
It has a really fresh taste to it (well, duh).
When making coconut milk, put a bag of desiccated coconut in your freezer so that it is always available when you need to prepare it.
It’s not that the dried coconut milk is unpleasant to taste (in fact, my son enjoys it), it’s simply that it’s different.
As previously stated, both techniques provide approximately the same amount of milk as what would be obtained from a can.
And now, I’d want to know: what is your favorite way to prepare or consume coconut milk?
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How to make coconut milk
Learn how to produce coconut milk, a delicious and creamy type of plant milk that is easy to prepare at home. It simply only two ingredients and can be prepared in under five minutes. Have you ever been curious about the process of making coconut milk? It’s actually a rather simple dish that calls for only a few basic components. It’s really creamy, tasty, and nutritious, and I truly like it! Due to the fact that it is created entirely of natural ingredients and does not include any chemicals or preservatives, this homemade version is more nutritious than store-bought versions.
Another advantage of creating your own plant milk at home is that the remaining pulp can be used to produce other dishes with a little creativity.
Coconut milk is a particularly creamy type of vegetable milk that has a delicious flavor to it.
How to make coconut milk – Step by step
- In a high-speed blender (picture 1), combine the shredded coconut and boiling water
- Mix until smooth. To purée the coconut and ensure that the mixture is properly blended (picture 2), blend on high for 1 to 2 minutes on high speed. After cooling, drain the mixture through a fine mesh strainer, anut milk bag, a napkin, a cheesecloth, or even a fine mesh strainer (picture 3)
- Make sure to squeeze out all of the liquid from the coconut until you’ve gotten as much milk as you possibly can (picture 4)
- It can be served hot or cold.
- Depending on your preference or what you want to use your coconut milk for, you may choose to add more or less water or shredded coconut. To make a richer, creamier milk, use three cups of water (750 mL) and the same quantity of shredded coconut as in the recipe above. A thinner texture may be achieved by using 1 cup of finely shredded coconut (250 mL) and the same quantity of water
- If you like your coconut milk to be sweet, feel free to add any sweetener of your choice once the milk is finished cooking. Use dates if you want to make this recipe smoother. Place the milk and dates in a high-speed blender and mix until smooth. Simply whisk until thoroughly incorporated, or shake the bottle or container until well mixed, if you are using different sweeteners. In a pinch, I’ve tried making coconut milk with water at room temperature, but it just doesn’t taste the same, but it is an acceptable substitute if you’re in a hurry. Adding boiling water to the shredded coconut softens and steeps the coconut, making it simpler to combine and imparting a greater taste. Traditional coconut milk is prepared from fresh coconuts, but I like to use shredded coconut since it is more handy, and the procedure is also cleaner and easier to complete. If you like, you may use fresh coconuts in this recipe.
How long will this coconut milk last?
This dish does not include any additives or preservatives because it is created from scratch. Because of this, you should store it in an airtight container in the refrigerator, where it will stay for 4-7 days at most.
What can I do with the coconut milk’s leftover pulp?
With the remaining pulp, you may create a plethora of various dishes! Please feel free to prepare coconut flour and use it in baked goods such as vegan chocolate chip cookies or morning vegan oatmeal, or even to make some tasty energy balls with coconut flour.
What recipes can I make with coconut milk?
You may use it in the same way as you would any other type of plant milk. Make vegan pancakes or vegan brownies with it, or mix it into your mango smoothie or matcha latte. It also works well in smoothies and lattes.
Looking for more plant milk recipes?
- Almond milk, cashew milk, soy milk, rice milk, and oat milk are all options.
Did you make this coconut milk recipe?
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- In a high-speed blender, combine the shredded coconut and hot water
- Mix until smooth. Blend on high for about 1 to 2 minutes, or until the coconut is puréed and the mixture is thoroughly incorporated. Wait until the mixture has cooled completely before straining it through a cheesecloth, a napkin, or even a fine-mesh strainer. Squeeze the coconut to get all of the juice. Squeeze till you’ve gotten as much milk out of the jar as you possibly can
- To create coconut flour or vegan chocolate chip cookies or energy balls, use the remaining pulp
- Otherwise, compost it or compost it. Coconut milk is excellent for preparing mango smoothies, matcha lattes, vegan pancakes, and vegan brownies
- However, it is not recommended for baking. Shake well before using after storing it in an airtight jar in the refrigerator for 4-7 days.
- Depending on your preference or what you want to use your coconut milk for, you may choose to add more or less water or shredded coconut. To make a richer, creamier milk, use three cups of water (750 mL) and the same quantity of shredded coconut as in the recipe above. A thinner texture may be achieved by using 1 cup of finely shredded coconut (250 mL) and the same quantity of water
- Pour in any sweetener of your choice once the coconut milk has finished cooking if you want your coconut milk to be extra sweet. Use dates if you want to make this recipe smoother. Place the milk and dates in a high-speed blender and mix until smooth. Simply whisk until thoroughly incorporated, or shake the bottle or container until well mixed, if you are using different sweeteners. In a pinch, I’ve tried making coconut milk with water at room temperature, but it just doesn’t taste the same, but it is an acceptable substitute if you’re in a hurry. Adding boiling water to the shredded coconut softens and steeps the coconut, making it simpler to combine and imparting a greater taste. Traditional coconut milk is prepared from fresh coconuts, but I like to use shredded coconut since it is more handy, and the procedure is also cleaner and easier to complete. If you like, you may use fresh coconuts in this recipe. Because I eliminated a portion of the pulp, the nutritional information is not correct.
- Serves 1/8 of the dish (about 1/2 cup or 125 mL)
- Sugar:1.5 g
- Sodium:5 mg
- Fat:7.9 g (including 7 g saturated fat)
- Carbohydrates:3.6 g
- Fiber:2.1 g
- Protein:0.8 g
- Nutritional Information Per Serving
Notification of Update: This post was initially published in January of 2019, but it was updated with fresh photographs, step-by-step directions, and recommendations in August of the following year. Hello, my name is Iosune. Cookbook author of Simple Vegan Meals and Simple Vegan Smoothies Cookbooks, as well as a recipe creator, writer, and blogger. You may find me on social media platforms such as Twitter, Instagram, and Pinterest. click here to find out more
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Notes on the latest update: This post was first published in January of 2019, but it was updated in August of 2020 with fresh photographs, step-by-step directions, and recommendations. Greetings, everyone! My name is Iosune. Cookbook author of Simple Vegan Meals and Simple Vegan Smoothies Cookbooks, I am a recipe creator, writer, and recipe tester. You may find me on social media platforms such as Twitter, Instagram and Pinterest. see this page for further information
A Naturally Sweet And Creamy Coconut Milk Drink
Coconut milk is quite versatile and may be used in a variety of recipes. So many recipes call for it, including smoothies and curries, as well as a non-dairy milk substitute in a variety of other dishes. Consider the following: cereal, oats, pancakes, and other baking dishes can all benefit from the addition of freshly prepared coconut milk. Coconut milk may also be used in sauces and soups, as well as in marinades and dressings. Alternatively, include it into a variety of sweets and snacks, such as chia pudding, mousse, and so on!
- In fact, I’ll give a tiny list of some of my recipes at the bottom of this post that you can use this homemade coconut milk in, so you can be creative.
- This includes the presence of beneficial fats and antioxidants, as well as the provision of electrolytes.
- Store-bought coconut milk may soon become prohibitively expensive, and you may also discover that your product has a long list of superfluous ‘extra’ additives that aren’t essential.
- Once this is done, it may be flavored with vanilla and a number of other delightful flavors to give it an added delicious touch.
The cost-effectiveness of this homemade coconut milk is also impressive, and it may save you a significant amount of money if you use it in large quantities. All you need is the flesh of a ripe coconut and some fresh/filtered water to make this recipe.
How To Make Coconut Milk
The procedure for preparing this homemade coconut milk recipe is quite straightforward. In actuality, there are just three stages to follow: Step 1: Remove the coconut from its shell. Removal of the flesh from the coconut shell (Step 2). Finally, Step 3: Blend the coconut meat and water together to create delectable coconut milk. That’s all there is to it! That is true, but there is a bit more to it than that, so let’s get into it right now.
To begin, you must first open your mature coconut in order to extract the meat. It is possible to open your coconut in a variety of ways, but the first method I prefer is to poke a hole (or two or three) in the thin coconut “eyes” section at the top of the shell. I used a screwdriver for this, but any sharp instrument will suffice in this situation. Make sure to set your coconut on top of a kitchen towel to prevent it from flying over the countertop. Pour the coconut water out of the coconut into a glass and set it aside (you may need a small sieve).
- It’s time to open the coconut now that the coconut water has been extracted.
- Your preferred approach is frequently determined by the tools you have available and whether or not you wish to keep the shell intact (to make bowls).
- This method will allow you to effortlessly split the coconut in half.
- There are really a few of (optional) procedures that might assist you in removing the coconut meat from the coconut in a jiffy.
- While smashing the coconut meat with the hammer, you’ll see that the shell readily separates from the coconut meat, and the entire procedure will take less than a minute.
- The heat should actually induce the coconut shell to split, and you should be able to finish the task quickly and efficiently using the hammer approach described above.
- Instead, just scrape away the coconut flesh with a knife (carefully!) or special coconut tool, like I did in the photos below.
Blend or process the coconut flesh and water in a high-powered food processor until smooth.
Additionally, you might add vanilla essence at this time, as well as some maple syrup or dates to serve as a natural sweetener.
Pour in the milk and blend for about 2 minutes, or until the mixture is creamy and fully combined.
After that, strain the mixture through a nut milk bag or a cheesecloth to remove as much liquid as possible.
As an alternative, you may dry it out in the oven at a very low temperature and then use it as a substitute for desiccated coconut in a number of dishes.
Some of it may be used in thisHealthier Homemade Bounty recipe, these3 Ingredient Healthy Coconut Bliss Balls, or thisCoconut Cream Cake recipe, among others. Pour the coconut milk into a glass jar and store it in the refrigerator for up to 3-4 days at room temperature.
2 Alternative Ways To Make Coconut Milk
- If coconuts are difficult to come by in your area, you may use unsweetened shredded coconut and follow the same procedure of blending for 2 minutes and filtering as described above. For a beautifully creamy finish, you may also prepare coconut milk from scratch using homemade coconut butter. Simply mix around 1/3 cup coconut butter per 2 cups of filtered water, blend as usual, and then strain through a nut milk bag (or not, if you don’t mind a slight texture) and voila
- You have yourself a delicious coconut milk drink.
Recipe NotesFlavor Combinations
- Simply increasing the water ratio in the coconut milk will result in a “light” form of coconut milk
- The coconut milk will separate as it rests in the refrigerator for a period of time (with thick coconut cream on top and the water content below). This is totally normal, and all you need to do is mix it up thoroughly before using it. If you are using fresh coconut and want to keep the shell so that you may create two bowls out of it, follow the steps below:
- The flavor of coconut combines very well with a wide range of other nut and plant-based milk recipes, particularly in smoothies. Consequently, you are free to make a half and half mixture using thisrice milk, pistachio milk, orcashew milk, for example, if you want. Two Medjool dates or a tablespoon of maple syrup, 1/2 teaspoon vanilla essence, and 1-2 tablespoon cacao powder (depending on how intense you want the taste) are used to make Chocolate Coconut Milk. Strawberry Coconut Milk (also known as Strawberry Coconut Cream): The same as above, with the exception of substituting 1 cup of strawberries for the cacao powder. You might also enjoy this scrumptiousBlue Bantha Milk, which is inspired by Star Wars. Alternatively, try this calming golden milk made with coconut
How To Use
There are a plethora of applications for this delectable dairy-free milk, including:
- It may be used as a substitute for coffee milk, such as in thisSimple Homemade Frothy Dalgona Latte. Curry dishes, such as this Vegan Thai Green Curry, are a good example. It’s great for adding to soups and stews, like this Coconut Curry Pumpkin Soup or this Thai Inspired Vegan Green Pea Soup. When it comes to baked items — cookies, muffins, pancakes, and so on – In order to create delectable dairy-free treats like these, Vegan Strawberry Tart with two layers, or Vegan No-Bake Layered Cherry Cheesecake (gluten-free) with two layers Smoothie bowls or chia puddings are good options. To create your own homemade coconut yogurt, follow these steps: Within overnight oats recipes – for example, thisHealthy Salted Caramel Overnight Oats, thisHealthy Carrot Cake Overnight Oats, or thisHealthy Strawberry Cheesecake Overnight Oats – there are several options.
Other Simple DIY’S You May Like
Please continue reading if you’re interested in trying some more amazing dairy-free nut milk recipes. On my site, I offer a range of dairy-free milk recipes, including soy milk, cashew milk, oat milk, and almond milk, among other things. Please feel free to explore around the DIY area of my site or search for’milk’ in the search box to find possibilities such as rice, walnut, hazelnut, flax, and other nuts, amongst other things. If you make this dish, I’d love to hear what you think of it in the comments section.
- To begin, you must first open your mature coconut in order to extract the meat. It is possible to open your coconut in a variety of ways, but the first method I prefer is to poke a hole (or two or three) in the thin coconut “eyes” section at the top of the shell. I used a screwdriver for this, but any sharp instrument will suffice in this situation. It’s important to carefully set your coconut on top of a kitchen towel to prevent it from flying over the counter. Pour the coconut water out of the coconut into a glass and set it aside (you may need a small sieve). This is fantastic to drink cold and fresh, or to incorporate into smoothie recipes
- Now that the coconut water has been extracted, it’s time to open the coconut. One of the quickest and most straightforward methods of opening a coconut is to simply tap a hammer down the centre of the coconut a few times while rotating it. This method will allow you to effortlessly split the coconut in half. (* Refer to the notes for alternate possibilities.) After that, gently remove the coconut meat from the shell with a knife or a specific coconut tool to avoid damaging the meat. Place the coconut on a kitchen towel to hold it in place while you blend/process the coconut flesh and water in a blender/high-powered food processor
- Repeat with the remaining ingredients. You might also add vanilla essence at this stage, as well as maple syrup or dates, if you want to use a natural sweetener instead of sugar. In the alternative, leave the coconut milk unsweetened
- Blend for approximately 2 minutes, or until the mixture is creamy and fully combined. Taste a spoonful of the mixture and adjust the sweetness as needed
- Next, strain the mixture through a nut milk bag or a cheesecloth to remove all of the liquid.**
It turns out that there are a few of (optional) procedures that can assist you in removing the coconut meat quickly and easily. Method 1: Before making this dish, place the coconut in the freezer overnight to firm up (after draining the coconut water). While smashing the coconut meat with the hammer, you’ll see that the shell readily separates from the coconut meat, and the entire procedure will take less than a minute. Method 2: Preheat the oven to 400F/200C and bake the drained coconut for approximately 15 minutes.
Furthermore, the heating will have no effect on the flavor or texture of the coconut.
As an alternative, you may dry it out in the oven at a very low temperature and then use it in place of desiccated coconut in a number of other recipes (listed in blog post above).
- If coconuts are difficult to come by in your area, you may use unsweetened shredded coconut and follow the same procedure of blending for 2 minutes and filtering as described above. You can also prepare coconut milk from scratch using handmade coconut butter, which produces a beautifully creamy texture. Simply mix around 1/3 Cup coconut butter per 2 Cups of filtered water, blend as usual, and then strain through a nut milk bag (or not, if you don’t mind a slight texture) and voila
- You have a delicious coconut milk drink.
Notes on the Recipe Combinations of flavors:
- All you have to do to make a ‘light’ form of coconut milk is adjust the water to coconut milk ratio in the coconut milk. After a few hours in the fridge, the coconut milk will separate (with thick coconut cream on top and the water content below). This is totally normal, and all you need to do is mix it up thoroughly before you use it. If you are using fresh coconut and want to keep the shell so that you may create two bowls out of it, follow the steps below: Flavors to choose from: The flavor of coconut combines very well with a wide range of other nut and plant-based milk recipes, particularly in smoothies. Consequently, you are free to make a half and half mixture using thisrice milk, pistachio milk, orcashew milk, for example, if you want. Two Medjool dates or a tablespoon of maple syrup, 1/2 teaspoon vanilla essence, and 1-2 tablespoon cacao powder (depending on how intense you want the taste) are used to make Chocolate Coconut Milk. Using 1 cup of strawberries instead of the cacao powder in the recipe above, you may make Strawberry Coconut Milk. You might also enjoy this delicious Blue Bantha Milk, which is inspired by Star Wars. Alternatively, try this calming golden milk made with coconut
The serving size is 0.5 cup and contains 65 calories, 7 grams of carbohydrates, 4 grams of fat, 4 grams of saturated fat, 45 milligrams of sodium, 1 gram of fiber, and 5 grams of sugar.
coconut milk recipe, how to make coconut milk
How to make coconut milk from scratch at home– Because I make coconut milk on a regular basis, I thought I’d provide a step-by-step guide that could be useful to some of you. This piece has been in the works for more than six months. It has taken me a long time to write about something as easy and fundamental as making coconut milk, which is something I frequently use in my cuisine. Aside from using it in South Indian curry dishes and payasams, I also use it to create banana milkshakes with thin coconut milk, which you can find here.
- I’ve also included recipes for Vegan yogurt and Almond milk in this post.
- The procedure is quite simple.
- The final two extracts of thin coconut milk are used in curries or to make payasams such as moong dal payasam and paal payasam, as well as in milkshakes on rare occasions.
- Keep in mind that although the second or third extracts can be cooked or simmered, the first extract cannot be done so.
If you bring the first thick coconut milk to a boil, it will curdle and separate. So, before you get too hung up on whether to use the first or second extract, allow me to walk you through the process of making coconut milk.
How to make coconut milk
1: Take a fresh, mature coconut and crack it open with your hands. Collect the water in a glass and grind the white meat with a hand grater until it is finely grated. Additionally, in India, we have a manual grater that is equipped with a seat and is utilized in the traditional manner. I’ve used a hand-held grater to grind the white meat in this picture. 2: Place the grated coconut in the container of a blender. Add 1 cup water and process for a couple of minutes, or until the coconut is finely crushed and smooth.
- 4: The coconut milk will be filtered before being used.
- 5: What you should be getting at this point is thick coconut milk or the first extract.
- 6: Place the coconut shreds back into the blender and pulse until smooth.
- Using the same sieve or muslin, strain the contents into a new basin or pan and discard the waste.
- 8: You have the option of stopping here or continuing to receive the third extract.
- You may either retain the second and third extracts separate or combine them.
- So you now have fresh handmade coconut milk on hand, which you can use in your culinary or baking projects as needed.
- It has a shelf life of 3-4 days.
- The coconut residue that remains can be toasted in the oven or on a stovetop.
- This coconut flour may be used in a variety of baked goods such as cakes, cookies, and breads.
1, peel the skin off of a fresh mature coconut and crack it open. Toss the white meat with a hand grater and place it in a glass with the water. Additionally, in India, we have a manual grater that is equipped with a seat and is utilized in the traditional fashion. With a hand handled grater, I shredded the white flesh for this dish. Gratify the coconut in a blender jar (optional). Blend for a couple of minutes, adding 1 cup water, until the coconut is thoroughly crushed. 3-pour the contents into a basin or pan that has been lined with a thin muslin or fine sieve.
The coconut shreds should be pressed with a spoon so that the liquid drains away completely.
The chole biryani dish I created included this ingredient as well.
Blend again after adding 1 to 1.5 cups water.
Once more, press the shreds with the back of a teaspoon.
At this point, you have the option to either quit or move on to the third extract.
The second and third extracts can either be kept apart, or they can be blended together.
Consequently, you now have fresh homemade coconut milk that you can use in your baking or cooking.
3-4 days is the maximum shelf life.
Bake or pan roast the residual coconut residue if you have any leftover. As soon as it has cooled, the coconut is pounded into flour to produce coconut meal. When baking cakes, cookies, or breads, you may use this coconut flour into the mix.
- Notes on ingredients: 2.5 cups grated fresh coconut or unsweetened shredded coconut (see below)
- At room temperature, 3 to 4 glasses of water
- Place all of the grated coconut in a blender jar and mix until smooth. Mix on high until the coconut is well ground
- Add 1 cup water and blend until the coconut is thoroughly ground
- In a basin or pan, strain the first extract through cheesecloth/muslin or a fine sieve to obtain the first extract
- Here we are talking about the thick coconut milk, or the initial extract. After that, gather the coconut residue and put it back into the blender. Add 1 to 1.5 cups of water and mix until smooth again. The thin coconut milk, or the second extract, should be collected in a separate dish once it has been strained and collected. Place the coconut gratings back in the blender and mix until smooth. Add 1 to 1.5 cups of water and mix until smooth again. This is the thinnest coconut milk, or the third extract, available. Third trip through the strainer, collect the third coconut milk in the same dish from which the second thin coconut milk was taken
- It is also possible to keep the third extract separate. So the fresh coconut milk is now ready to be consumed. Fresh coconut milk may be used immediately in your cooking
- However, you can also refrigerate and utilize the coconut milk later.
If you’re using unsweetened shredded coconut, it’s best to soak the coconut in warm water for a few hours before blending it into the recipe. Dassana’s Veg Recipes is a collection of vegetarian recipes. I provide vegetarian recipes from India to people all around the world. I have been cooking for decades and have a professional experience in cooking and baking. I can assist you in making your culinary journey easier by providing you with tried and proven recipes that are presented with step by step images, plenty of hints, and recommendations to help you along the way.